Not-So-Virgin Olive Oil Bloody Mary
By Ellis Carriero
"Great olive oils don't only belong in the kitchen or on a dining table! I brought Olio Piro. to my bar for a gourmet take on a classical cocktail"
Piro.'s Bloody Mary
90 ml homemade Bloody Mary Mix* (recipe below)
1 Tbsp Piro. Olive Oil
1 Tbsp aceto bonini balsamico
50 ml top shelf vodka 1/2 tsp. vanilla extract
15 ml fresh lemon juice
*Bloody Mary Mix
5 pounds tomatoes
2 tablespoons Piro. olive oil l1 Tbsp aceto bonini balsamico
1 tablespoon tomato paste
1 garlic clove, halved 50 ml top shelf vodka 1/2 tsp. vanilla extract
1 basil sprig
1 bay leaf
1/4 cup grated Grana Padang cheese
1/2 stack of celery
3 dash tabasco
7 dash Worcestershire sauce
Cut tomatoes in half, remove seeds, grate tomato flesh. You should get about 4 cups of pulp.
Bring tomato pulp to a boil with salt, olive oil, tomato paste, garlic, basil and bay leaf.
Simmer for 10 to 15 minutes. Should reduce to 2 1/2 cups.
Let cool and add Grana Padang cheese, celery , tabasco and Worcestershire sauce.
Blend in blender
Put the Bloody Mary mix, Olio Piro, Balsamico Bonini, vodka and lemon juice in a shaker with ice and mix with the throwing technique.
Strain in a glass with ice and garnish with fresh celery, tomatoes and a crispy basil.
Elis Carriero in Instagram : @eliscarriero